What are the main ingredients in Ostrich Stew & Cheesy Onion Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Ostrich Stew & Cheesy Onion Bread?

Calories: 1267, Carbs: 150 grams, Fat: grams, Protein: 68.4 grams, Sugar: 27.2 grams, Salt: 1005 grams

How do I prepare Ostrich Stew & Cheesy Onion Bread?

SHEW, WHAT A STEW!: Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef. THYME FOR THE WINE: In the final minute, add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 200ml of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener and seasoning. In the final minute, add the fried meat and remove from the heat. ADD SOME VEGGIES: Roughly chop the halved leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks, and the diced carrots until soft, 2-3 minutes (shifting frequently). Add the chopped peppers and fry until lightly charred, 3-4 minutes (shifting occasionally). TOASTED SEEDS: Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. O-YUM OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. FRESHLY BAKED BREAD: Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the grated cheese, and the chopped spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.

What should be prepared from my kitchen to make Ostrich Stew & Cheesy Onion Bread?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Ostrich Stew & Cheesy Onion Bread

Name: Ostrich Stew & Cheesy Onion Bread
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter (optional)

It’s difficult to beat the aroma of freshly baked bread floating from the oven, especially if it’s made with buttermilk, cheese & spring onion, Chef! This homely and heavenly bread will be served with a rich ostrich, red wine, and veggie medley stew. Garnished with toasted seeds.

Ostrich Stew & Cheesy Onion Bread

with leeks & chunky carrots

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Bell Pepper
Bell Peppers
Buttermilk
Carrot
Flour Mix
Free-range Ostrich Chunks
Fresh Thyme
Grated Mozzarella & Cheddar Cheese
Leeks
Mixed Seeds
Ostrich
Red Wine
Spring Onion
Spring Onions
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Photo of Ostrich Stew & Cheesy Onion Bread

Serves 1

FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the grated cheese, and the chopped spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME VEGGIES
Roughly chop the halved leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks, and the diced carrots until soft, 2-3 minutes (shifting frequently). Add the chopped peppers and fry until lightly charred, 3-4 minutes (shifting occasionally).
THYME FOR THE WINE
In the final minute, add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 100ml of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.

Flour Mix - 250ml
Buttermilk - 125ml
Grated Mozzarella & Cheddar Cheese - 50g
Spring Onion - 1
Free-range Ostrich Chunks - 150g
Mixed Seeds - 20g
Leeks - 100g
Carrot - 120g
Bell Pepper - 1
Fresh Thyme - 3g
Tomato Paste - 30ml
Red Wine - 30ml

Download the Recipe

Serves 2

FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the grated cheese, and the chopped spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME VEGGIES
Roughly chop the halved leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks, and the diced carrots until soft, 2-3 minutes (shifting frequently). Add the chopped peppers and fry until lightly charred, 3-4 minutes (shifting occasionally).
THYME FOR THE WINE
In the final minute, add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 200ml of water and simmer until slightly thickening, 6-8 minutes. Add a sweetener and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.

Flour Mix - 500ml
Buttermilk - 250ml
Grated Mozzarella & Cheddar Cheese - 100g
Spring Onion - 1
Free-range Ostrich Chunks - 300g
Mixed Seeds - 40g
Leeks - 200g
Carrot - 240g
Bell Pepper - 1
Fresh Thyme - 5g
Tomato Paste - 60ml
Red Wine - 60ml

Download the Recipe

Serves 3

FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the grated cheese, and the chopped spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME VEGGIES
Roughly chop the halved leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks, and the diced carrots until soft, 3-4 minutes (shifting frequently). Add the chopped peppers and fry until lightly charred, 4-6 minutes (shifting occasionally).
THYME FOR THE WINE
In the final minute, add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 300ml of water and simmer until slightly thickening, 8-10 minutes. Add a sweetener and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.

Flour Mix - 750ml
Buttermilk - 375ml
Grated Mozzarella & Cheddar Cheese - 150g
Spring Onions - 2
Free-range Ostrich Chunks - 450g
Mixed Seeds - 60g
Leeks - 300g
Carrot - 360g
Bell Peppers - 2
Fresh Thyme - 8g
Tomato Paste - 90ml
Red Wine - 90ml

Download the Recipe

Serves 4

FRESHLY BAKED BREAD
Preheat the oven to 220°C. Lightly grease and flour a cake or loaf tin. In a large bowl, combine the flour mix, and a pinch of salt. Add the buttermilk, the grated cheese, and the chopped spring onion (to taste). Mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until browned and cooked through, 25-30 minutes. Allow to cool before slicing.
O-YUM OSTRICH
Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
TOASTED SEEDS
Place the mixed seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
ADD SOME VEGGIES
Roughly chop the halved leeks. Return the pot to medium-high heat with a drizzle of oil or a knob of butter (optional). When hot, fry the chopped leeks, and the diced carrots until soft, 3-4 minutes (shifting frequently). Add the chopped peppers and fry until lightly charred, 4-6 minutes (shifting occasionally).
THYME FOR THE WINE
In the final minute, add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated and fragrant, 1-2 minutes. Add 400ml of water and simmer until slightly thickening, 8-10 minutes. Add a sweetener and seasoning. In the final minute, add the fried meat and remove from the heat.
SHEW, WHAT A STEW!
Bowl up the ostrich stew and garnish with the toasted seeds. Serve with the sliced cheesy onion bread on the side. Enjoy, Chef.